Cadbury Mini Egg Brownies
These decadent Cadbury Mini Egg Brownies are the perfect Easter dessert! They're super fudgy and chewy chocolate brownies loaded with delicious candy-coated Cadbury mini eggs. They're so easy to make in one bowl and will leave you craving more!
Equipment
- 1 Large Mixing Bowl
- 1 8x8-inch Baking Pan with Parchment Paper
Ingredients
- 1 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup all-purpose flour *see notes for gluten-free option
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 ½ cups Cadbury Mini Eggs divided, (half chopped, half whole)
Instructions
- Preheat the oven to 350℉. Line an 8x8-inch baking pan (or a 9x9-inch pan) with parchment paper, leaving some parchment hanging over the edges for easy removal later. Spray the parchment with non-stick cooking spray.
- Divide the Cadbury Mini Eggs evenly into two bowls; one bowl with whole eggs and the other with crushed eggs. To easily crush the eggs, place them in a ziploc bag and use the back of a metal spoon to tap on the eggs and break them apart into small chunks. Set the mini eggs aside for later.1 ½ cups Cadbury Mini Eggs
- In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract until smooth and thoroughly incorporated.1 cup unsalted butter, melted, 3 large eggs, 1 teaspoon pure vanilla extract
- Add the granulated sugar and brown sugar to the bowl and mix until well combined. Try to eliminate any brown sugar clumps.¾ cup granulated sugar, 1 cup brown sugar, packed
- Gently fold the flour, cocoa powder, and salt into the batter until just combined. Be careful not to over-mix here. Remember, the batter will get mixed more when you add the cadbury eggs, so don't overdo it.1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon salt
- Gently fold about ½ of the crushed cadbury eggs and ½ of the whole cadbury eggs into the brownie batter until evenly combined. Use more or less eggs as desired, but remember to save some for sprinkling on top of the brownies.1 ½ cups Cadbury Mini Eggs
- Then, transfer the batter to the prepared baking pan and use a rubber spatula to spread the batter evenly into the edges of the pan. Give the pan a few back-and-forth "wiggles" to help distribute the batter. Sprinkle the remaining crushed and whole cadbury eggs on top of the brownie batter for a pretty look.
- Bake for 40-50 minutes or until the center is just set and a toothpick inserted in the middle comes out with a few moist crumbs. For a fudgier brownie, bake closer to 40 minutes. For a cake-like brownie, bake 50-55 minutes.
- Remove the brownies from the oven and allow them to cool completely in the pan before slicing them into squares. Enjoy!
Notes
Storage: Store leftover brownies in an airtight container at room temperature for 3-6 days. This keeps them fresh and moist. To freeze the brownies, store them in an airtight container in the freezer for up to 3 months. If you stack the brownies, be sure to put a sheet of parchment between layers so they do not stick together when frozen. Thaw the brownies for 1-3 hours at room temperature before enjoying them again.
Gluten-Free: To make these brownies gluten-free, replace the all-purpose flour with a gluten-free 1:1 all-purpose flour blend. Be sure the gluten-free flour contains xanthan gum. Cadbury mini eggs are gluten-free, just check the label to be cautious of any cross-contamination.
Cocoa Powder: Unsweetened cocoa powder or cacao powder work well. The darker the cocoa, the deeper the chocolate flavor will be, and the less sweet the brownies will taste. Avoid low-quality cocoa powder or you won't get that rich and fudgy chocolate flavor.